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Prep Time 5 minutesminutes
Cook Time 13 minutesminutes
Total Time 18 minutesminutes
Servings 4servings
Calories 160kcal
Ingredients
4eggs
1lwater
1tbsp.salt
Instructions
This first step is optional. You can wash eggs under cold running water before adding them to the saucepan.
Place eggs in a deep saucepan with a heavy bottom. Pour cold water to cover eggs (water should be at least 1 inch (2.5 cm) above eggs. Now is the time to add one tablespoon of salt. I would advise you not to skip this step as it helps to prevent eggs from cracking.
Turn on high heat on the stove and get water with eggs to boil. It is very important not to overlook this moment. If you let eggs cook while the water is actively boiling, you may risk cracking them.
So, at the exact moment when water starts boiling, lower heat to minimum or medium (depends on the type of stove you have). Cook eggs for 8-10 minutes in briskly simmering water.
In 10 minutes, move eggs from simmering water to the bowl with cold water (and you can add cubes of ice). Let eggs cool for 10 minutes in an ice-water bath.
And the last step is to peel eggs. For the sake of convenience, I like to peel eggs under running water. So, I crack an egg and lightly press it to some hard surface. Only then take it under the water and start the peeling from the fat end where the air pocket is located. If you are going to use eggs right away, pat them dry with paper towels.